What kind of meat is used to wrap zongzi?
Use a piece of lean meat and call it "small meat dumplings". Put a piece of lean meat and a piece of fat meat, which is called "big meat dumplings".
Generally, big meat dumplings are made. It is best to use pork belly. Raw pork belly is seasoned with salt, cooking wine, spiced powder and used to wrap zongzi.
You can also use sausages and bacon, but it's a little dry. Sauced meat is generally too thin, and the dumplings and rice wrapped in it will not absorb too much oil and are not fragrant.
If you don't cook meat dumplings after processing, freeze them at low temperature to-18~-25 degrees for 24 hours, and then transport and sell them in the form of cold chain, it will probably keep them fresh for 15~30 days.
If vacuum packaging is added, it can be longer. Cooked at room temperature is about 24 hours.
How to choose fresh meat
1, smell, all kinds of meat, have their own unique new meat flavor, and occasionally have a faint fishy smell, but there will be no strange smells such as odor, musty taste and sweetness.
2. After pressing the concave stuffing, it immediately bounces up and restores to its original state. This kind of meat is generally more fresh.
3, the meat color is bright, the pork is pink, the beef is purple, and the boundaries between fat and thin are clear.
4. After the knife is cut, the cross section is as wet as the surface, and there is more water. When you touch the surface with your hands, you feel wet and don't touch your hands.